Citrus Salad with Fennel Vinaigrette

Ingredients

• 1 large egg white 
• 0.3 small fennel bulb finely chopped chopped
• 1 teaspoon fennel seeds crushed
• 1 cup flat-leaf parsley leaves fresh
• 2 tablespoons ginger peeled finely chopped
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground nutmeg 
• 2 tablespoons honey 
• 8 servings kosher salt freshly ground
• 4  navel oranges 
• 0.3 cup olive oil 
• 10 cups hardy salad greens mixed (such as radicchio, frisée, and/or endive; 1 pound)
• 1 cup sesame seed 
• 1 small shallots finely chopped
• 3 tablespoons sugar 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk

Directions

1. Preheat oven to 350°F.
2. Whisk egg white in a small bowl until slightlyfoamy; whisk in sugar, salt, cinnamon,cloves, and nutmeg.
3. Add sesame seeds andtoss to coat.
4. Spoon sesame mixture in clumps ona parchment-lined baking sheet and bake,stirring occasionally, until golden brown,10–12 minutes.
5. Let cool.
6. DO AHEAD: Sesame clusters canbe made 1 week ahead. Store airtightat room temperature.
7. Heat oil in amedium skillet over medium heat.
8. Addchopped fennel, shallot, ginger, and fennelseeds and cook, stirring often, until tender(do not let brown), 8–10 minutes.
9. Mix invinegar and honey.
10. Let cool; season withsalt and pepper.
11. Finely grate 1 teaspoon zest from 1 orange;set aside. Using a sharp knife, cut all peeland white pith from all oranges; discard.
12. Cutbetween membranes to release segmentsinto a medium bowl; discard membranes.
13. Toss greens, parsley, fennel fronds,oranges, and dressing in a large bowl.
14. Serve topped with sesame clusters andreserved orange zest.
15. DO AHEAD: Dressing can be made 1 dayahead. Cover and chill.